Glazed Orange Rhubarb Muffins
Orange rhubarb muffins that have a crumb topping and orange-infused glaze that pretty much put it over the top, muffin-wise, yet are made with whole grains.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Total Time: 40 mins
- Yield: 12 1x
- 1– 1/4 c. whole wheat pastry flour
- 3/4 c. whole rolled oats
- 1/3 c. brown sugar, coconut sugar or sucanat
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1 egg
- 1/3 c. melted coconut oil (or butter, or sunflower oil or light olive oil)
- 1/2 c. orange juice (plus more for glaze)
- zest of 1 orange, divided
- 3/4 c. diced rhubarb
- 1/4 c. whole rolled oats
- 1/4 c. brown sugar
- 1 TB butter, softened
- 1/8 tsp. cinnamon
- remaining orange zest
- 1/2 c. powdered sugar
- 2 tsp. orange juice
- Heat oven to 350 degrees. Prepare 12 muffin cups by greasing or adding cupcake liners.
- In a large mixing bowl combine the first six ingredients well.
- In a 4-cup glass measure combine egg, oil, juice and zest; stir into the dry ingredients, making sure that all is moist but not over mixing. Fold in rhubarb.
- Fill prepared muffin cups about 3/4 full (a spring-loaded large cookie or ice cream scoops works great for this).
- Combine all the topping ingredients in a small bowl and divide it evenly over the tops of the filled muffin cups.
- Bake for about 18-20 minutes or until a toothpick come out clean.
- Cool for a few minutes and then remove to a wire rack – carefully, these are delicate muffins.
- Meanwhile, prepare the glaze by whisking the juice and powdered sugar together until it’s a pouring consistency. Use a spoon to drizzle the glaze over the tops of the cooling muffins.
- Serve slightly warm or let cool completely before storing at room temperature for a day or two. These muffins freeze beautifully for a couple months, as well.
Other quick breads you may like:
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